Ingredients Jump to Instructions ↓

  1. 5 lbs 2270g / 80oz Bone-in chicken thighs and/or breasts

  2. 1 lb 454g / 16oz Tomato - coarsely chopped (large)

  3. 1 lb 454g / 16oz Onion - coarsely chopped (large)

  4. 2 lbs 908g / 32oz Or 3 medium carrots - coarsely chopped (large)

  5. 2 Celery stalks - coarsely chopped

  6. 2 Bay leaves

  7. 1 tablespoon 15ml Salt For The Chili

  8. 2 tablespoons 30ml Vegetable oil

  9. 3 tablespoons 45ml Butter

  10. 2 tablespoons 30ml Onions - (abt 1 lb total) - chopped (medium)

  11. 2 Chopped green chilies - (4 1/2 oz ea)

  12. 1 teaspoon 5ml Cumin

  13. 1/4 cup 15g / 1/2oz Flour Salt - to taste

Instructions Jump to Ingredients ↑

  1. Recipe Instructions For the pulled chicken and broth: In a large stock pot, combine the chicken, tomato, onion, carrots, celery, bay leaves and salt. Add enough water to cover the chicken and vegetables. Bring the mixture to a boil, then immediately reduce the heat to low so the liquid just barely simmers. Simmer until the chicken is tender and falling off the bones, about 1 hour. Transfer the chicken pieces to a plate and set aside until cool enough to handle. Strain the broth; discard the vegetables. Set the broth aside. Using a fork or your fingers, pull the chicken from the bones. Break any large pieces into small, bite-size chunks or strips. Discard the chicken bones and skin. While the chicken is cooling, start preparing the chili. In a 6- to 8-quart pot, heat the oil and butter over medium heat. Add the onions and cook until softened, about 10 minutes. Add the green chilies and cumin and cook, stirring, for 2 minutes. Sprinkle the flour over the mixture and cook, stirring constantly, until the flour is dissolved. Stir in 3 cups of the reserved chicken broth. Add the pulled chicken and bring the mixture to a boil, then immediately reduce the heat to medium-low so the liquid just barely simmers. Taste and add salt as needed. Simmer the chili for 15 minutes. If the chili seems too thick, add additional chicken broth as needed. Save the remaining broth for another use. This recipe yields 10 to 12 servings.


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